Angelo Musa
https://www.angelomusa.com/
France
Sector: pastry
Angelo Musa: a story made of successes
French of Italian heritage, I started working in the pastry field over 30 years ago. I entered and won my first ever competition in my first year as pastry apprentice. I took the road of competitions because of my extensive thirst to learn the craft. After winning the French Cup, I went after the World title as team captain in 2003 and Best Craftsman of France in 2007.
Then, I went on to work as an international consultant while I got appointed Executive Pastry Chef of the Hotel Plaza Athénée in Paris in 2016. Since then, I also had the opportunity to launch my jam collection ‘La confiture’ and open my pâtisserie ‘Angelo Musa’ in Harrods, London.
I founded my company over 15 years ago, working mainly as an international consultant for professionals and culinary arts schools. Taking this role means also acting as a prescriber to improve and upgrade the equipment my clients use.
With experience comes produce and machines brands that you have assessed, hence are willing to recommend in order to achieve the clients’ goals.
The Challenge for Angelo Musa: producing quantity while maintaining quality
My jam production started in 2020 because of the covid situation. As a consultant I was constantly traveling but – as everyone else- I was forced to stop from one day to the next.
I had already started to be interested in producing jam and indeed I had given away over 700 jars, which I prepared as hobby during weekends. Being stuck at home pushed me to take the leap of faith and build my own lab where we produce, label and sell my jams.
We started with a small production and 3 years later it has almost tripled.
The solution
It is important to keep the artisanal touch to preserve the quality of the product and Cucimix is the perfect solution for my production and quality standards. It has changed the process for the better, providing even, faster and accurate cooking. And this applies also to larger batches: indeed, it guarantees the same results in terms of consistency and quality even when producing for hotels, boutiques, etc.
The advantages of Firex products: what customers say
Among the Firex equipment range, I am most fond of the Cucimix versatility, which discloses the incredible “Made in Italy” know-how. The unit is compact in size but can adapt to big volumes and its cooking accuracy is quite impressive.
Cucimix is user friendly and is able to reach the desired consistency quickly: it is a game changer for my lab. Whether I am using it for my jam collection (smaller production) or for larger establishments I overlook (much larger produciton), it delivers an equal quality for all kinds of use, no matter the different finished products: spreads, pralines, compotes and so on.
Awarded Pastry Chef Angelo Musa:
“Cucimix is a must to have in every laboratory“.
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